I worked so hard making this stromboli.

From purchasing and slicing up the ingredients and making the accompanying sauce from scratch, to diligently rolling out the homemade dough until it reached the required level of thinness and then carefully rolling it into itself… twice… three times without puncturing or tearing it.  By the time I reached the point of egg-washing the dough and sprinkling the Herbs de Provence on top before finally sending it into the welcoming oven, it was en effing strmbolific celebration!

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